Aronia berry Wine

Discussion in 'Recipes' started by jtstar, Aug 5, 2016.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Jul 16, 2019 #21

    GreginND

    GreginND

    GreginND

    Super Moderator Super Moderator

    Joined:
    Mar 18, 2012
    Messages:
    3,584
    Likes Received:
    1,818
    Location:
    Fargo, ND
    Here's an article on 'Viking' and 'Nero' varieties. The fruit apparently is very similar but the bush growth is a little different. Vikings are taller and more upright, while Nero is shorter.

    http://uncommonfruit.cias.wisc.edu/aronia-black-chokeberry/

    There are a few other varieties too. I think McKenzies are planted in ND with good success.. They all should grow well in ND.
     
    Waynorth likes this.
  2. Jul 17, 2019 #22

    HillPeople

    HillPeople

    HillPeople

    Senior Member

    Joined:
    Mar 30, 2013
    Messages:
    237
    Likes Received:
    62
  3. Jul 19, 2019 #23

    Waynorth

    Waynorth

    Waynorth

    Junior

    Joined:
    Nov 16, 2018
    Messages:
    3
    Likes Received:
    0
    Gender:
    Female
    Thank you for the info!
     
  4. Oct 24, 2019 #24

    Gander

    Gander

    Gander

    Junior

    Joined:
    Oct 24, 2019
    Messages:
    1
    Likes Received:
    0
    Any change you want to share your recipe?
     
  5. Nov 6, 2019 #25

    GreginND

    GreginND

    GreginND

    Super Moderator Super Moderator

    Joined:
    Mar 18, 2012
    Messages:
    3,584
    Likes Received:
    1,818
    Location:
    Fargo, ND
    Anywhere from 3-5 pounds per gallon depending on the fruit intensity. I like to start SG at 1.090. I’ve had good luck with 71b for the yeast. It can take some oak during aging. I usually sweeten it a little off dry about 1-2% RS to balance when I bottle.
     
  6. Dec 30, 2019 #26

    niemiecsebastian82

    niemiecsebastian82

    niemiecsebastian82

    Junior

    Joined:
    Dec 30, 2019
    Messages:
    8
    Likes Received:
    0
    Hi All.
    I make ARONIA wine in different ways. I would like to share with you my favourite.
    Make 70/30 mixture of aronia/sour apple, squished juices. Also add some wild dark plums, I add 3-5% of total juice. Of course remove seeds from plums.

    If I have, for example 25liter of mixture, I add 25l of sugar syrup. I usually make it 23Blg or 15 + 8Blg. Don't forget 4Blg mistake for not sugars. So first make juice 23Blg and then add syrup 15Blg. Then after some time add calculated sugar, missing 8Blg.

    I hope it's clear to all who read it. Forgive me my poor English and metric system.

    Wine will be dark, and people will not forget the taste. Unfortunately I can't take a picture of taste.
    20191230_202052~2.jpg 20191230_202029~2.jpg
     

Draft saved Draft deleted

Share This Page

Group Builder